Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe. Just try this traditional brisket ragu and see.

SERVES 6 // COOKING TIME 2 hours 20 min

INGREDIENTS
1 kg brisket
1 onion
250 g button mushrooms, chopped
2 tsp beef stock powder
½ cup red wine
410 g tin chopped tomatoes
2 cups penne, cooked

METHOD
1. Preheat the oven to 180°C.
2. Cut the brisket into 4 x 4 cm chunks and set aside.
3. Fry the onions in an ovenproof pot over medium heat for 3 minutes.
4. Turn the heat to low, add the mushrooms, cover and cook for 5 minutes.
5. Toss the brisket in the beef stock powder and add it to the mushrooms. Brown over high heat.
6. Add the red wine, simmer for 5 minutes, then add the tomatoes.
7. Cover and braise in the oven for 1 hour. Uncover and cook for another 30 minutes.
8. Toss the ragu with the pasta and top with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

If you’re a South African who loves Italian food, get ready for this delicious mash-up of spaghetti with frikkadels, made the South African way!

The post Treat the family to this traditional Italian brisket ragu appeared first on MyKitchen.

Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe! Prepare these eisbein pumpkin pancakes for each day of the week.

SERVES 6 // COOKING TIME 4 hours 20 min

INGREDIENTS
For the eisbein
1 onion, quartered
410 g tin chopped tomatoes 2 carrots, chopped
2 garlic cloves
800 g eisbein
2 cups beef stock
For the pumpkin pancakes
2 cups flour
1 cup pumpkin puree
1 egg
2 cups milk
1½ cups water
1 tbsp vegetable oil
1 tsp turmeric
1 tsp salt
For the salsa
150 g pineapple, chopped
150 g cucumber, chopped
2 tbsp parsley, chopped

METHOD
For the eisbein
1. Preheat the oven to 180°C.
2. Add the veggies to a casserole dish and top with the eisbein.
3. Add the stock, cover and roast for 3 hours 15 min. Uncover and roast for another 30 minutes.
4. Allow to cool. Shred the pork.
For the pumpkin pancakes
1. Add all the ingredients to a blender and puree for 1 minute, until smooth and lump-free.
2. Grease a pan with butter and heat over a medium temperature.
3. Add ¼ cup of pancake batter to the pan and swirl to coat. Cook for 1 minute. Flip and cook for another 1 minute. Repeat.
To serve
1. Combine the pineapple, cucumber and parsley.
2. Top each pancake with pork and salsa. Roll up and plate.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

These injere pancakes with spicy berbere chicken make another savoury favourite!

The post Slow-cooked eisbein pumpkin pancakes appeared first on MyKitchen.

Nothing compares to the delicious taste of meat that has been roasting for hours! These slow-cooked lamb pizzas make an extra decadent dinner option.

SERVES 4 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the lamb pizzas
Olive oil, to fry
2 × 300 g lamb shanks
1 L beef stock
400 g tin chopped tomatoes
¼ cup lemon juice
1 onion, diced
3 garlic cloves, crushed
1 tbsp cumin
2 tsp smoked paprika
1 tsp coriander
1 tsp cardamom
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper
To serve
2 pizza bases
Handful mint
Double-cream yoghurt
50 g walnuts, chopped and toasted

METHOD
For the lamb pizzas
1. Preheat oven to 160°C.
2. Heat some oil in a pan and sear the lamb on both sides.
3. Place lamb with remaining ingredients in a large ovenproof pot. Add a little water if needed, so the meat is covered. Bring to a simmer and cook for 10 minutes.
4. Transfer the pot to the oven and cook for 2 hours, until the meat falls off the bone.
To Serve
5. Shred the lamb. Place meat and ½ cup cooking liquid on each pizza base. Bake for 10–12 minutes, until the base is crispy. Serve topped with mint, yoghurt and walnuts.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Try something more traditional with this lamb curry recipe.

The post Slow-cooked lamb pizzas with yoghurt and walnuts appeared first on MyKitchen.

Put that slow-cooker to good use and whip up some deliciously sweet bacon jam to enjoy with spreads, breads, cheeses and more!

MAKES 2 cups // COOKING TIME 6 hours 40 min

INGREDIENTS
600 g bacon, diced
3 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¾ cup brown sugar, packed
¾ cup brewed coffee
½ cup apple cider vinegar
¼ cup honey
¼ tsp cumin
¼ tsp cayenne pepper

METHOD
1. In a pan, cook the bacon on high heat until browned, for about 15 minutes.
2. Remove the bacon fat, leaving only 1 tbsp fat in the pan. Add the onions and garlic and cook on high for 20 minutes.
3. Add sugar, coffee, vinegar, honey, cumin and cayenne to the onion mixture.
4. Pour the mixture into the slow cooker and cook, uncovered, on high heat for 6 hours or until the liquid becomes syrupy.
5. Allow to cool completely, then store in an airtight container and refrigerate for up to 4 weeks.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Slow-cooked bacon jam appeared first on MyKitchen.